This deeply satisfying dish can be made in a single day, but for the most savory, delicious flavor and maximal tenderness let the lamb rest overnight twice: first following the initial seasoning, and then again after braising. Using a square-cut lamb shoulder will ensure it fits more easily in the roasting pan.
Season the lamb Sprinkle the lamb generously on all sides with the salt and pepper and allow it to rest for at least one hour.
Braise the lamb Preheat the oven to 450° F. Arrange the lamb in a deep roasting pan. Place the pan in the oven uncovered and roast the lamb until it is browned, about 10–20 minutes.
Remove the pan from the oven and add the garlic, fennel, onion, Saffron Sugar, and pomegranate molasses. Add water to cover the lamb at least halfway.
Reduce the heat to 300° F, cover the pan tightly with foil, and return it to the oven. Braise the lamb for 5 hours. Remove the pan from the oven and allow the lamb to cool completely in the braising liquid, at least 30 minutes.
Glaze the lamb Preheat the oven to 425° F and set a cooling rack into a rimmed sheet pan. Remove the lamb from the braising liquid and transfer it onto the rack.
Strain the braising liquid into a saucepan and set it aside. Place the sheet pan in the oven and spoon some warm braising liquid over the lamb. Repeat every 5 minutes or so until the liquid caramelizes and produces a syrupy glaze, about 30 minutes. Serve right away.
Recipe Note
If you’ve refrigerated the lamb overnight after braising, strain the braising liquid into a saucepan and bring it to a boil to re-warm it before spooning it over the lamb in the final step.
This deeply satisfying dish can be made in a single day, but for the most savory, delicious flavor and maximal tenderness let the lamb rest overnight twice: first following the initial seasoning, and then again after braising. Using a square-cut lamb shoulder will ensure it fits more easily in the roasting pan.
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